30L, 50L, 100L and upwards Reflux Boilers and Columns.

This is a little help for those just starting this hobby.

Reflux refers to the type of column. A boiler is a boiler whatever it’s size it heats the wash. The wash is sometimes referred to as Low Wines or Beer. The column and other parts of the column which is best known as the Still this does all the work. The reflux occurs when the vapour produced by the boiler rises cools slightly and drops back down the column, as it drops it reheats and rises again this is a continuous action until the alcohol has been extracted and there is only water left in the boiler.

However this will continue with just water. Distilled water. This happens at higher temperatures. That why we say when the boiler temperature reaches around 90C it’s all over switch off. Just water left or very wines meaning it is not worth letting the action continue.

It is for the operator of the still to be able to distinguish when the alcohol has gone. There are a couple of simple ways of doing this. A parrot with an alcometer is one of the simplest ways. You start to collect your drinking spirit around 85% /80% ABV and stop at around 65%/60% ABV.

Or you can do it with small 50ml or 100ml or you may choose slightly larger jars and taste and smell. Either way always remember to throw away the first offerings from every run that comes out out the still. Every run. First and second run from the same batch. If something is missed from the first run you pick it up on the second run. There is no way you want any of the nasty chemicals that are produced in the foreshots at the beginning of the distillation in what you are saving.  

The amount you throw away will vary with the type of wash you are using. Sugar produces a very small amount of foresort so I would still recommend for 25L sugar wash you throw away the first 150ml as you would for most other washes. i.e. grain and any such item you use to make a mash. However you could get away with just throwing about 50ml with a sugar wash. As an approximate guide for every 5 Litres of wash this can produce up to 30ml of foreshots and this must be discarded.

There is no substitute for experience and this comes with trial and error. Take notes until you have an understanding of what is going on. Take note of the successes and the failures so you don’t repeat the failures.

I get so many people asking me to tell them what they need for making this or that.  I am not here tell anyone what they need. I am here to help, not to preach. If I start tell people what they need and they can’t work the item or make what they are expecting I then become the idiot because of their inability. No thanks.

A reflux still will make more or less any type of pure alcohol. What you do with that alcohol will determine what you end up making. i.e. Gin, Whiskey etc.

A pot still on the other hand will produce more taste because there is little to no reflux and therefore  more taste will come from the wash. i.e. apples, plumbs, pears, the list is endless. This is also at a lower ABV simply because there is very little to no reflux. Use those same ingredients in a reflux still and it will produce clear tasteless alcohol. Albeit at a high ABV but it will be tasteless.

Potstill’s typically produce around 60% may be a bit higher depending on the start alcohol percentage. The golden rule to always remember is NOT to put high ABV in the boiler. Ideal ABV is 40% absolute Maximum is 45% ABV.

The second and very important rule is NEVER walk away and leave a working still un attended. If you need to go in for lunch or whatever turn it off. Come back and switch it on. It will carry on from where you left it. Better safe than sorry.

Hope that helps little if you are not quite sure of the differences between reflux and pot.

Reflux produces high ABV. A Pot Still does not.

https://distillinguk.uk/stills-and-boilers/